Is the day for chicken soup! Often our lunches at Linderhof during the week are leftovers for lunch -- not just heated up but "reworked" into something different. Dinner vegetables are often sauteed in a bit of butter or olive oil, then added to hot chicken broth and pureed. Often a bit of cream is added to make a creamy vegetable soup. Slices of good bread accompany the soup and if there is dessert it is fruit.
I heated up some chicken broth, took the chicken off the bone and added that as well as some corn, tomatoes and okra and a bit of green pepper that was lurking in the fridge. A half cup of cooked rice was also added.
The good thing about making soup from leftovers is that it is a quick soup to make. It doesn't require long simmering but is ready in a matter of minutes. It definitely makes for a quick lunch!
It was a bit chilly that day and the warm soup was perfect for lunch! Husband Jim even had two bowls!
I must admit that we are not overly fond of leftovers when they are just a replay of the meal you ate just before, but I don't mind using leftover food to make a new dish. And luncheon soups are the perfect way to use up whatever you have leftover from dinner the night before.